Nutrition; Diet and Weight Loss; Workplace Health; Food; Biotechnology and Bioengineering; Food and Agriculture; Energy and the Environment; Sustainability; Global Warming

Researchers have engineered Spirulina to produce biologically active vitamin B12 at levels matching beef, potentially solving a major nutritional limitation of the blue-green algae, according to a study published in Discover Food. Led by Dr. Asaf Tzachor, Founder and Academic Director of the Aviram Sustainability and Climate Program at Reichman University, alongside collaborators from Iceland, … Read more